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Sweet Potato Buttermilk Pie

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This is a Lee Bros, original, born of our boredom with conventional sweet potato pies, which we find often to be leaden and dull. (One notable exception is a sweet potato pie we ate at the home of the Texas sweet potato farmers Rona and Dale Smith, which had a fabulous crunchy Rice Krispies, brown sugar, and butter topping.) We wanted our pie to resemble the light, tangy buttermilk pie Robert Stehling of the Hominy Grill makes. So we whisked sweet potato puree into a filling we adapted from Stehling’s recipe for buttermilk pie, and the result was astonishing. Some have compared it to a cross between sweet potato pie and cheesecake, which rings true when you taste it. But we’d like to note that it doesn’t weigh on you the way cheesecake does. It’s ethereal, frothy, and divine, and it just may be our most crowd-pleasing dessert.

For6 people

Cooking Time1 min

Cooking Time - Text70

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free

Mealdinner, tea

Taste and Texturebuttery, creamy, light, spiced, sweet, tangy

Type of Dishpie

Ingredients

  • 1½ pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into ½-inch dice
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 3 large eggs, separated
  • ½ cup sugar
  • 2 tablespoons all-purpose flour
  • ¾ cup whole or lowfat buttermilk (preferably whole)
  • 1 Sweet Pie Crust , prebaked

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This is not a major deviation from my Mom's sweet potato pie recipe.

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